Fresh Peach Custard Ice Cream
By Joe
Source: NYT Cooking.
Our French vanilla custard, made a little lighter and finished with a lightly cooked fresh peach purée. Summery, soft and full of fruit.
Always check the labels of the products you use.
Method
- 1
Cook the peaches. Chop the peaches and cook them with 50 g sugar and the lemon juice in the small pan for 6-8 min until soft and juicy. Blend to a slightly chunky purée and chill; brief cooking drives off some water and keeps the ice cream from turning icy.
- 2
Make the custard. Warm the cream, milk and salt until steaming. Whisk the yolks with 90 g sugar, temper with two ladles of the hot dairy and pour back into the pan.
- 3
Cook to temperature. Stir over low heat until it coats the spatula and reads 77-80 °C. Keep it below a simmer so it stays smooth.
- 4
Chill. Sieve, add the vanilla, cool over the iced water and refrigerate for at least 4 h.
- 5
Combine and churn. Stir in the cold peach purée and churn until thick. Both parts must be cold so the machine freezes them quickly.
- 6
Freeze. Freeze for at least 4 h, and eat within a week for the best fruit flavour.
Storage
Freeze, covered, for up to 1 week. Soften for 10 min before scooping, as fruit ice creams set harder.
EU nutrition claims
- Low salt: 0.12 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 144 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
17.5 g per serving
35 % of the 50 g daily maximum · 70 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- small saucepan
- blender or stick blender
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 303 kcal |
| Protein | 4.7 g |
| Carbohydrate | 27.3 g |
| of which sugars | 26.1 g |
| of which free sugars | 17.5 g |
| Fat | 20.4 g |
| of which saturates | 12 g |
| Fibre | 1 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
